Description
These Grilled Stuffed Peppers are a colorful and flavorful vegetarian dish featuring bell peppers filled with a savory mixture of rice, black beans, corn, tomatoes, and melted cheese, all perfectly grilled for a tender, smoky finish. Ready in just 25 minutes, this easy recipe is great for a quick weeknight dinner or a summer barbecue.
Ingredients
Scale
Peppers and Filling
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced tomatoes (drained)
- 1/2 cup shredded cheddar or Monterey Jack cheese (plus extra for topping)
Seasoning and Garnish
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro (optional garnish)
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create hollow cavities. Lightly brush the outside and inside of each pepper with olive oil to prevent sticking and enhance flavor.
- Make the Filling: In a mixing bowl, combine the cooked rice, black beans, corn kernels, drained diced tomatoes, shredded cheese, chili powder, cumin, salt, and pepper. Mix thoroughly so that all ingredients are evenly distributed.
- Stuff the Peppers: Fill each bell pepper generously with the prepared rice and bean mixture, packing it tightly to ensure fullness. Sprinkle additional shredded cheese on top of each stuffed pepper for an extra cheesy finish.
- Grill the Peppers: Preheat your grill to medium heat. Place the stuffed peppers directly on the grill grates or arrange them in a grill-safe pan to keep them upright. Cover the grill and cook the peppers for 10 to 15 minutes until they become tender and the cheese has melted and is bubbly.
- Serve: Carefully remove the peppers from the grill, garnish with fresh cilantro if desired, and serve immediately. These stuffed peppers pair wonderfully with a fresh salad or garlic bread for a complete and satisfying meal.
Notes
- To save time, use pre-cooked rice or leftover rice for the filling.
- Feel free to customize the filling by adding cooked ground meat or other vegetables such as zucchini or mushrooms.
- If you don’t have a grill, these peppers can also be baked in a 375°F (190°C) oven for 20-25 minutes.
- Adjust the level of chili powder to suit your preferred spice level.
- Use any variety of cheese that melts well, such as mozzarella or pepper jack, for flavor variations.
